A very slow-cooked beef stew with bright flavors that are meant to develop with time… It is said that Provençal Daube is best enjoyed re-heated the next day (perfect for cooking ahead).
Since visiting and falling in love with Marseille two years ago, I have been on a Provençal cooking streak.
Growing up in Brittany, on the opposite side of France, Provençal cuisine was mostly foreign to my palate as a child. But as I reached my twenties, I started to explore new recipes, and for some reason, have always been drawn toward Provencal cooking… I saw it as a magical blend of comforting Classic-French recipes and sun-kissed Mediterranean flavors. And this Provençal White Wine Beef Daube is a perfect example of this.
If you are new to Provençal cooking, and are looking for a classic, go-to stew for this winter (but with a nice twist), this one is for you. I think it perfectly exemplifies the simplicity and beauty of Provençal cooking, which always uses ingredients that are dear to their region (in this case, oranges).
The Beef Daube is one of the most iconic dishes from Provence. This slow-cooked braised beef stew is enjoyed at lunch time in most restaurants and bistros of the region, with the ingredients being tweaked in each city. For instance, the Daube from Avignon features lamb, while the one from Marseille features beef.
You might have guest it by the pictures, the twist here, is the addition of orange peels to the stew.
I was a bit hesitant the first time I tried it. It is a bit unusual (in European cooking) to find orange in meat dishes, and I didn’t know how it would blend with the beef. But trust me, it truly makes the dish. The orange peels become so tender after hours of simmering and add so much brightness and a flavor profile that just fits.
As with most stews, the beef needs to marinate overnight. The next day, the whole cooking process takes several hours, but is easy to do if you just follow the steps.
There is a lot going on in this dish. The slow-cooked beef is earthy and comforting, the white wine and citrus are bright and vibrant, and the pancetta bits add the right amount of saltiness and character to it.
Cooking Notes
- Traditionally, this stew was prepared in a “daubiere”, a bulbous clay pot that gave its name to the dish. I prepare mine in a cast iron pot, which works perfectly.
- The one rule for this dish is “no flour”. It is not meant to be as thick as other classic French stews, such as Pot-au-Feu, Beef Bourguignon or Carbonnade Flamande. If, when the cooking is done, you still wish to obtain a thicker sauce, remove the meat and reduce the liquid by simmering on medium-high heat.
- Traditionally, this stew can be made either with white or red wine. I made this one with white wine, since this is what I had on hand. It worked perfectly with the citrus notes, and I thought gave a lighter-feeling stew. This winter, I will make it again with red wine.
- Some recipes call for the addition of black olives and/or anchovies – I chose to avoid them (I thought the pancetta itself would add enough saltiness). But feel free to add ¼ cup of pitted black olives and/or 6 cured anchovies if you are looking for some extra oomph of flavor.
- Opt for an organic orange. With the peel slowly cooking in the broth, you want to avoid any chemicals on the skin. And you can eat it too!
How To Serve
Traditionally, this Provençal White Wine Beef Daube is enjoyed with fresh tagliatelles or macaroni. And it is even better re-heated the next day…!
If you try this recipe, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with. Bon Appétit!
14 comments
There appears to be a bay leaf in the photo–should that be added to the recipe or was that just for the photo?
Yes, the bay leaves are part of the “bouquet garni”. A bouquet garni is herbs tied together into a bundle. It usually includes parsley, thyme, bay leaves … although you can opt for other herbs if you wish (rosemary, basil, chervil, burnet,etc.).
Once again, I’m excited to try this Daube recipe!! And ‘demat’ ! We have our lovely house in Brittany and we are missing it like crazy since American passports can’t travel to France. Without knowing it, you are making me feel closer to my favorite home. So I will also say ‘trugarez’!
Thanks Nikki, I miss Brittany as well !
Only had white wine on hand but needed to make a beef stew, so very glad to have found your recipe using readily available ingredients. Halved your recipe because it was to feed only two people, very simple but delightful beef stew! Served over macaroni to go with the tradition you wrote about in your recipe. I had not used a recipe that does not use many cups of wine and stock, almost thought the beef would not cook right this time……. but they did, and using less liquid means there is no need to boil the liquid down or to add thickener. Just added a pat of butter and it was glossy and looked great. Thank you so much!
Thank you for your feedback!
20g of pancetta to 2kg beef is barely worth adding. I would add 200g salt pork at a minimum.
Ben, this comment sounds like it came directly from my husband! You can absolutely add more pancetta to your liking, and I do understand 20gr really isn’t much. It’s simply there just to add a very subtle background note to the dish. But absolutely, feel free to add more if you enjoy the taste that comes from it!
Kind of a dumb question but could this recipe be adapted to a slow cooker?
Jennifer, I wish I could tell you I’ve done it, but I haven’t. That being said, I think it could absolutely be done in a slow cooker, around 6-8hrs on Low.
But, as I always tell people… The flavors will change slightly. There’s no recreating the touch of caramelization that comes from the oven or stovetop… But it should absolutely still taste great!
A really excellent way to cook beef and have it come out as a light and delicious dish. I added a little extra orange peel (all of which completely melted into the daube) and probably another half bottle of wine. All cooked the day before lunch for six – everyone took seconds.
One thing not mentioned in the instructions – I simmered in a Le Creuset dutch oven with the lid on.
Simple, really delicious.
I can smell the daube cooking, Marcus! So glad you enjoyed the dish, and of course, nothing wrong with more orange and more wine! Hope this recipe is something you’ll pull out again in the future. Merci 🙂
When you are cooking it for 5 hours, is the pot covered or uncovered?
Good question, Dan! I typically leave the lid on the entire time, but you can check after 3-4 hours and see if perhaps leaving it slightly ajar might help let some liquid escape if there is too much. But generally my lid stays on and closed.